All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Sticky Soy Chard

By 22 Comments

sticky soy chard

Chard has such a fantastic earthy flavour and I love using it in all sorts of dishes. I used Swiss chard for this recipe but the rainbow variety would work just as well and look fantastic. My Sticky Soy Chard came about because I wanted to treat the chard exactly as I would treat bok choi; covering it in a savoury, sticky glaze. The chard plant itself does have a habit of getting a bit of mud stuck in the leaves so make sure you give it a good wash before you use it.

Ingredients

You will need (for two as a side): read more

Slow Cooked Lamb Curry

By 15 Comments

This slow cooked lamb curry came about because I decided I was the proud owner of far too many spices. I hope it’s not just me that has drawers, jars and bags full of various spices. They were of course all originally bought for a specific recipe but some of them get used less often than others; I use a lot of paprika and cumin but not so much caraway or allspice. I’ve got three different types of dried chilli hanging around (ancho, chipotle, kashmiri) and pretty much every spice and spice blend imaginable. And I am committed to using them up. A great big curry or chilli is one way, marinades and rubs are another, soups, baking and all sorts. Watch out spice cupboard, I’m planning on emptying you out. read more

Double Chocolate and Orange Cookies

By 23 Comments

After double, these cookies could only be improved by making them triple; perhaps a drizzle or dunk of white chocolate on each. As they stand however, my Double Chocolate and Orange Cookies are just splendid as they are. Especially straight from the oven. The smell as they bake is hard to beat. I like to use dark chocolate when making cookies as sweet as these because I think it adds some welcome bitterness. When it comes to rolling the cookies, for reasons I am not sure of, I always seem to manage to end up with thirteen; a perfect baker’s dozen. read more

Bergamot Lemon Drizzle Cake

By 9 Comments

Bergamot Lemon Drizzle Cake

Lemon drizzle has got to be up there with my most loved cakes. If there was a line up of carrot, lemon and chocolate caramel cake I’d be hard pushed to decide which to have, and, let’s be honest probably try to find a way to get a slice of each. You may have been following my bergamot adventures and it would have been silly not to bake a bergamot lemon drizzle cake as it combines two of my favourite things in one: tea (bergamot from Earl Grey) and, well, cake.

You will need:

  • 250g butter, softened
  • 250g caster sugar
  • 4 large eggs
  • 250g self raising flour
  • Zest from one bergamot lemon
  • Juice from two bergamot lemons
  • 3 tbsp caster sugar

Line a loaf tin with greaseproof paper and preheat the oven to 180C. I always use an independent thermometer in my oven, it’s such a liar. read more

Beetroot, Lentil and Bergamot Lemon Salad

By 14 Comments

Beetroot, Lentil and Bergamot Lemon Salad

I’ll be honest, salads don’t tend to excite me very much. Don’t get me wrong, I appreciate the freshness a few leaves bring on the side of something else but as a standalone dish, it’s not really for me. However, things have changed and I’ve started to make, what I would call, more ‘bulky’ salads. This particular combination of beetroot, lentil and bergamot lemon is so colourful and combined with a bit of goat’s cheese is equally good warm or cold.

You will need (for two large salads): read more

Bergamot Gin and Tonic

By 13 Comments

I am very familiar with the flavour of bergamot, being an avid Earl Grey fan, but I had never seen or tasted the bergamot lemon itself. A mystical fruit that I thought was confined to tea makers and lucky Mediterranean gardens. Then I found I could order some beautiful organic ones along with my veg box; it would be rude not to. My first thought when I got them was to add a slice to some hot water, just to smell and taste them. But then I remembered I had some gin, and, you know, why not? Hello bergamot gin and tonic. read more

Quick Vegetable Box Recipes

By 6 Comments

I regularly get a vegetable box delivered for a few reasons: I like that I have to use what I receive which means I get more variety than I probably would otherwise and there’s only so many times you can make mushroom risotto so I find myself trying out new recipes to use the vegetables. Grown With Love got in touch to see if I would like to try out some of their veg so I was looking forward to getting stuck in.

The vegetables that came from Grown With Love were very nice, they were all prepared which is something that I never buy normally. Considering they were prepared I was impressed with the shelf life of the veg and that the texture remained good. I received: butternut squash and sweet potato mix (chopped 50:50), butternut squash (peeled and deseeded), tenderstem broccoli (in bags and some that came with asparagus too), sweetcorn (some with garlic butter, some without) and sweet potato wedges. read more

My Perfectly Imperfect Chocolate Cake

By 18 Comments

I have a secret and I’m pretty sure I’m not the only one who keeps this quiet. I love baking, but, most of the time it never turns out quite how I envisaged it would. Getting all of a huff in the kitchen when the butter is still too cold, spilling the ingredients even when I’m being extra careful and being super paranoid checking the oven temperature is an awful lot of hard work for something that turns out too flat, not quite right or sinks in the middle. Cakes, I’m looking at you. Frankly, I’ve had enough of aiming for perfection and frowning at anything that dares to come out of the oven less than 100% correct, and if it tastes good who cares if it looks a bit skewiff? Enter my Perfectly Imperfect Chocolate Cake. read more

Duck Lettuce Wraps with Gressingham Duck

By 14 Comments

Gressingham Duck Lettuce Wraps - All That I'm Eating (1 of 4)
As it’s Mother’s Day soon there are many things to consider: will it be flowers, chocolates, something else or a simple card. My Mum isn’t picky or fussy and would be just as happy with a few daffodils as a full blown Mother’s Day themed weekend. So really, as our lives both revolve around feeding us and other people, I think the real decision is whether to eat out somewhere or eat in? Both have their merits. Having lunch at a restaurant means no washing up and someone else worries about what to cook but is much more costly than eating at home. Cooking at home is cheaper, you can make it your own and you can eat as much as you want. I think I’ve just answered my own question. However, I don’t want to be spending hours in the kitchen getting all of a fluster and make my Mum feel bad about the hours of work and mountains of washing up that have been created. Simplicity is key and so I give you my relaxed, Asian inspired Mother’s Day lunch: Duck Lettuce Wraps. You will need (this is for four but just keep adding more bits for more people): For the duck:
  • 2 Gressingham duck breasts
  • 1 pack of Gressingham Duck Mini Fillets
  • Oil for frying
  • Salt and pepper
  • 2 tbsp sweet chilli sauce
To wrap:
  • Wraps
  • Whole lettuce leaves
Salad and crunch:
  • Cucumber
  • Carrot
  • Spring onions
  • Coriander
  • Chillies
  • Sesame seeds
Dips:
  • Chilli sauce(s)
  • Soy sauce
  • Hoisin sauce
  • Plum sauce
  • First of all, get the table laid and ready then as you get things prepped you can get them straight to the table.

  • Slice and chop the cucumber, carrot and spring onion however you like. I find sticks work well when you wrap up carrot or cucumber and slices of spring onion are more welcome than bigger pieces.
    • read more

    Review: Maple Pecan Cupcake Recipe from Baking Mad

    By 16 Comments

    Goose Egg
    I learnt something about myself the other day: I am not a domestic goddess. Let me explain. I was sent some baking goodies from Baking Mad and I had chosen to attempt their recipe for Maple Pecan cupcakes. I planned to give them to my Mum for an early Mother’s Day treat. I went for a walk to the pub last week and was offered a goose egg to take home; excellent for my cupcakes. All was going well and I was ready for baking. In my head I’m swishing around the kitchen; mixing a bit there, sprinkling a bit here, birds are singing and the radio is playing non-stop jolly tunes. This is not quite how it happened.

    Ingredients

    You will need (original recipe here, mine is slightly different):

    • 2 eggs (I used half a goose egg)
    • 125g butter
    • 125g caster sugar
    • 225g self-raising flour
    • 1/2 tsp vanilla extract
    • 2 tbsp maple syrup

      For the icing:
    • 2 tbsp maple syrup
    • 65g butter
    • 125g icing sugar (I used the Silver Spoon Chocolate icing sugar I was sent)
    • Chocolate chips to decorate (I used the Silver Spoon ones I was sent)

    Method

    Preheat an oven to 180C and line a cupcake tin with 12 cases. I don’t have a cupcake tin so I use silicone cupcake cases.

    Place the eggs, butter, sugar, flour, vanilla and maple syrup in a bowl and mix together until smooth. I used an electric hand whisk for this.

    Divide the batter between the cases then place in the oven and bake for 15-20 minutes or until baked.

    Remove the cupcakes from the oven and leave to cool.

    Make the icing by beating together the butter and icing sugar then add the maple syrup and beat until light and fluffy. read more

    Recent Tweets

    • Error: Invalid or expired token.